Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Kadeeae

I DID do a search and found one answer for freezing leeks - to blanch first. Does anyone know if they will be all right if rinsed, dried, sliced and frozen without any prior cooking and then thawed and used as 'fresh'??

Pink.

Hi kadeeae,

I have frozen leeks just chopped and bagged with no problems. This thread has other people's opinions:

Can I freeze fresh leeks?

Pink

Kadeeae

Thanks, Pink -

Honestly I did search first, but didn't see this thread. I've decided on freezing unblanched and am thinking they'll be fine!

buxtonrabbitgreen

I chop up onions and freeze them just as they are (minu skins) so I should think leeks would be fine too

cakemaker

Hi,

We are making Christmas Puddings at Guides, and I have bought foil basins to cook them in. However on the label it says: "Aluminium Foil, although extremely versitile, does react when in direct contact with acidic products. To stop this a silicone liner should be used"

So,

can I use the pudding mix straight in? Or do I need these liners, and what are they?

Any thoughts greatly appreciated!

jamanda

I've searched and given up, but I'm sure I've read on here somewhere that you can mix your own spray oil and put it into one of the empty pump sprays.

I have an empty pump spray to refill, but I can't remember if it is neat oil or if you mix it with water.

Can anyone advise please.

Many thanks
J

Pink.

Hi Jamanda,

This thread might help you: That one cal spray oil you can buy?

Pink

jamanda

Thanks Pink-winged. I'm going to try this having seen the price go up so much.

Savvy_Sue

cakemaker wrote: »

We are making Christmas Puddings at Guides, and I have bought foil basins to cook them in. However on the label it says: "Aluminium Foil, although extremely versitile, does react when in direct contact with acidic products. To stop this a silicone liner should be used"

So,

can I use the pudding mix straight in? Or do I need these liners, and what are they?

No idea about the silicone liners, but I bet they won't be cheap. If you could find 'bakewell' liners they would be cheaper.

Traditionally, my mum always covered puddings with greaseproof paper before putting the foil on, because the foil would react and go black. And that's not even touching directly! I can't remember ever having seen Christmas puddings on sale in foil basins, usually they are in plastic basins.

You can tell where I'm going with this, can't you? I wouldn't do it myself.

However, if you could beg, borrow and steal sufficient plastic basins, you could cook the puddings, let them cool, take them out and then wrap them in bakewell paper, covered with foil. People would then need to put them into a basin to cook them, using the bakewell and foil to cover the top.

Freecycle might be a good source: I have lots because I can't bear to throw them away and I rarely get round to making my own puds these days!

jodie114

i saw this muffin recepie on the index collection, and it says it makes 12. I have only got a 6 cup silicone muffin tray, will it be ok to halve, or should i make that amount and try to stuff more in lol?

100g - 31/2 oz oatmeal (I used porridge oats)
250ml - 9fl oz skimmed milk
1 med egg
200g - 7oz golden castor sugar (I used soft brown sugar as this is less processed)
150g - 5oz p flour (I used 1/3rd wm self r and 2/3 plain white)
2tsp baking powder
1/2 tsp bicarb
100g- 31/2 oz raspberries (I used them straight from the freezer)
2tsp rolled oats to sprinkle

Thank you